[Don Graham]

My #s on settled juice
Brix 22
ph 3.45
TA 6.8
YAN 98
Added tartaric to get the pH down
Grapes were ripe and some wild ferment had started

[Don Graham]

My #s on a fairly clear sample after 4 days cold soak
Brix 22.6
pH 3.75
TA 5.6
YAN 119
Am considering an acid addition

[Don Graham]

My #s for Chris Gebhard’s juice
Brix 26
pH 3.67
TA 4.6
YAN 83

[Don Graham]

Test #s on cleared sample at 20 c
Brix 23
pH 3.68
TA 5.0
YAN 98
A 2 g/l tartaric lowered pH to 3.31

[Don Graham]

My #s on cleared juice
Brix 23.6
pH 3.20
TA 6.0
YAN 56 low
Added 0.5 g/l tartaric
Don

[Don Graham]

Don Graham numbers:
Brix 25.3
pH 3.60
TA 5.8
Added 1.5 g tartaric and in One L sample it loweredpH to3.37
Added 5 L h2o to drop Brix
Couldn’t get YAN so am assuming it is low

[Don Graham]

Don Graham numbers:
Brix 25.3
pH 3.60
TA 5.8
Added 1.5 g tartaric and in One L sample it loweredpH to3.37
Added 5 L h2o to drop Brix
Couldn’t get YAN so am assuming it is low

[Don Graham]

My test results on clear juice at 20c after 3 days cold soak
Brix 27
TA 3.81
TA 5.0
YAN 84
I will lower the pH and the Brix

[Don Graham]

Brix 22.7
pH 3.34
TA 7.0
YAN 180
Nice Juice

[Don Graham]

Brix 23.2
pH 3.78
TA 5
YAN 56

[Don Graham]

Brix 19.7
PH 3.46
TA 5.8
YAN 56
Adding tartaric to getTA 7 and lower pH
YAN low so adding nutrients at startup

[Don Graham]

My #s
I whole cluster pressed on the day of delivery and froze the juice
My sample came from the thawed and cleared juice
Brix 22.4
pH 3.15
T A 8.0
YAN 126
Very nice

[Don Graham]

My #s
Brix 23.2
pH 3.47
TA 5.7
YAN 56
YAN is low much the same as last year

[Don Graham]

My numbers
Brix 21.8
pH 3.5
TA 4.9
YAN 112
Used the new 0.2 M NaOH
Adding tartaric

[Don Graham]

Brix 22
Ph 3.68
TA 4.9
YAN 140
Surprisingly low Brix